Smoked Blueberry Crisp on a Charcoal Grill Recipe

4.50 from 2 votes

Smoked Blueberry Crisp on a Charcoal Grill Recipe

Do you like blueberry crisp? Try making this blueberry crisp in your Big Green Egg or Kamado Joe. The charcoal adds just a hint of smokiness. This blueberry crisp is easy to make. I finished mine in a wood-fired oven for a few minutes.

Course Dessert

Cuisine American

Keyword blueberry crisp, smoked blueberry crisp

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 330kcal

Cost $6

Ingredients

Filling

5 cups blueberries
½ cup sugar
3 tbs cornstarch
1 tbs lemon juice
½ teaspoon lemon zest
¼ teaspoon salt

Topping

1 cup all-purpose flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon fine sea salt
1 stick unsalted butter frozen

Instructions

Setup the grill for indirect heating at 350°. Cut the butter and place into the freezer for at least 30 minutes. Rinse the blueberries and add to a medium bowl.
Add the sugar, cornstarch, salt and lemon juice and lemon zest. Stir to coat. Transfer to an 8" cast iron dutch oven or baking dish and set aside.
In a small bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Grate the frozen butter on a cheese grater and add to the bowl.
Using a pastry cutter, incorporate the butter into the mixture. Work until the largest clumps of remaining butter are about ¼" wide. Sprinkle the topping over the blueberries.
Bake at 350 degrees for about 40-45 minutes until the top is golden brown. Note: This can also be done in a conventional oven.

Video

Nutrition